Crisps are a wonderful dessert. The nutty, crunchy toppings are definitely my favorite part, and they’re perfect sprinkled over summer-ripe fruit. This cherry and white peach crisp is a great way to make any excess fruit you have taste even more delectable. Serve the crisp hot with a scoop of ice cream, and you have summer perfection on a plate.
To make this crisp, preheat your oven to 375ºF. Cut up your fruit into half inch pieces. I used sweet, red cherries (pitted) and ripe, white peaches. To make a crumble that serves 4 people, you should have 3 cups of cut fruit. Put the fruit in a mixing bowl, and stir in 1/4 cup of sugar, 1/2 tablespoon of flour, 1/2 teaspoon of vanilla extract, and a pinch of coarse salt.
In a separate bowl, use an electric mixer to cream together 3 tablespoons of room-temperature butter and 1/6 cup of sugar.
Into the butter and sugar, mix 1/4 cup of rolled oats, 1/4 cup of chopped walnuts, 1/4 cup plus 2 tablespoons of flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of coarse salt. Once everything is incorporated, use your hands to clump the mixture into crumbles.
Pour your fruit into a baking dish, and spread it evenly.
Cover the fruit with the crumble mixture.
Bake the crumble for 1 hour until the fruit is bubbling in the center of the pan and the crumble crust is golden and crisp. Let the crisp cool for 30 minutes before serving it. And then enjoy! Store any leftovers in the fridge and eat them for breakfast. I love summer.
This recipe is adapted from Martha Stewart.
Shopping list:
- Cherries- 2 cups whole
- White peaches- 2
- Sugar- 1/4 cup plus 1/6 cup
- Flour- 1/4 cup plus 3 tablespoons
- Vanilla extract- 1/2 teaspoon
- Salt- 1/2 teaspoon plus 1 pinch
- Rolled oats- 1/4 cup
- Chopped walnuts- 1/4 cup
- Baking powder- 1/4 teaspoon
- Butter- 3 tablespoons
